Saturday, July 2, 2011

Egyptian Pea Stew

Egyptian Pea Stew

- Fresh or Frozen peas

If using fresh, shell them and blanch them in boiling water until they float then strain and dump them into an ice bath. Now they're ready for use.

- Oil
- Ground beef
- Tomato paste
- Plain strained tomato puree
- Salt & Black Pepper
- Boiled water

1. In a pot add the oil and then brown the beef very well, seasoning with salt and pepper.

2. Add your tomato paste and fry it around well so remove the raw flavour and create a caramelized taste.

3. Dump in the tomato puree and fry that around for a few seconds. Now add boiling water from the kettle to achieve a stew consistency.

4. Add your peas and reduce heat to medium low, cover and simmer for 30 mins or so.

It's done!

*I think a dash of cinnamon in the stew for a variation really complements this dish, but my mother does not agree.

To make Rice to go with it. Prepare your rice, either long grain or short grain. What we use is "round rice" which is an Italian calrose rice.

- Rice
- Boiled water
- Oil
- Vermicelli noodles (a small handful)
- Salt

I measure out the desired amount of rice and wash it until the water is clear in my rice bowl. 2 cups makes a big pot that is more than enough for a family. I used 1.5 cup today.

1. In a pot I add a few tbsp of oil and fry up my vermicelli noodles, if you buy the long kind or the bird nest type for soup just throw it in a bag and beat it up to crush them into small pieces.

2. Sautee your vermicelli noodles and keep a close eye, you just want them to turn golden (NOT to brown too much, they burn quickly!)

3. Once they are golden add your strained washed rice and it will create a bit of a splash (so beware!)

Stir it around for a few seconds so all the rice is coated with oil.

4. Grab your kettle with freshly boiled water and measure our the water. 1 1/2 cup for every 1 cup of rice works. Today I added 2 1/4 cups water for my rice.

Stir it around and throw in 1 tsp salt for every cup of rice, so I put in 1 1/2 tsp and let it boil vigoursly for a few seconds (my mother says 90 seconds or so) and then cover and turn the temperature to low.
It'll be done in 15-20 mins.

Now enjoy your "Peas and Rice"!

Oh and this recipe can easily be vegetarian, we just make it without the meat sometimes! It's just as delicious.


Candace Lynn Grubbs said...

looks so good! i love arabic food!

Anonymous said...

My dad used to make this and it's a favourite of mine, eaten with yogurt. Looks wonderful. Love your blog!

Autumn (It's Autumn's Life) said...

This looks awesome!! Do you have the amounts for the beef etc?

Amatullah said...

Hazar, yes, I used 1 lb lean ground beef, and then I had the container of peas which I shelled, maybe 2 cups?

2 tbsp tomato paste and some strained tomato puree (or pureed canned tomato) just enough to make it look like a stew. It's really easy! :)

Anonymous said...

I hope they can add a video of this in YouTube.